- 1 large sweet potato (or 2 medium sweet potatoes), peeled
- 3 tbsp olive oil
- 4 skinless chicken breasts
- 1 medium onion, chopped
- 1 garlic clove, crushed
- 1 red pepper, de-seeded and sliced
- 1 yellow pepper, de-seeded and sliced
- 2 tsp smoked paprika
- 227g can of Napolina Tomatoes
- 325g green beans, to serve
Pre-heat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Cut the sweet potato into wedges and put in a bowl with 1 tbsp olive oil. Toss to coat, then spread on the baking tray and cook for 30 minutes until cooked through and starting to brown. Turn them halfway through.
Meanwhile, heat 1 tbsp of the oil in a frying pan and cook the chicken until lightly browned on all sides. Transfer to an ovenproof dish, cover with foil and cook in the oven for 10 minutes.
Add the rest of the oil to the pan and cook the onion until soft but not coloured. Add the garlic and peppers and cook, stirring occasionally, for 5 minutes.
Stir in the paprika and the tomatoes and heat through, breaking up the tomatoes with a spoon. Spread over the chicken and return to the oven, uncovered for another 15 minutes. Serve with the sweet potato wedges and green beans.